These buffalo chicken empanadas are filled with shredded chicken breast smothered in a creamy buffalo sauce dressing. It’s like buffalo chicken dip but in empanada form! I cook the chicken breasts in a sofrito infused broth which adds another dimension of flavor to the empanadas. These are the perfect appetizer for Super Bowl Sunday! Serve these delicious buffalo chicken empanadas on game day or at your next event and become the host with the most!
Buffalo chicken empanadas ingredients:
- Chicken breast
- Sofrito
- Chicken bouillon paste
- Tomato sauce
- Water
- Adobo, Healthy Rican
- Sazon, Healthy Rican
How to make Buffalo chicken empanadas?
First, make sure you thaw the empanada discs. If they are in the freezer, put them in the refrigerator for 1-2 days prior to using. If you are short on time and need to defrost faster, leave them out on the kitchen counter for a few hours.
Cook the chicken
Season the chicken breasts generously and set aside. In a caldero or pot, sauté sofrito, chicken bouillon and tomato sauce until fragrant. Add the chicken breasts and also the water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes. Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for making rice, soups, stews, etc.
Once cooled, shred the chicken. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Set the shredded chicken aside.
Make the sauce
Combine the blue cheese dressing and hot sauce in a small bowl. Stir until well combined. Some recipes also call for cream cheese and ranch seasoning. I prefer the combination of blue cheese dressing with hot sauce. It’s not too heavy and the flavors blend perfectly with the chicken breast. But if you prefer cream cheese and/or ranch, use what works for you!
Prepare the empanadas
Add the sauce mixture to the shredded chicken and stir until well combined. Place about 2 tablespoons of the chicken in the center of an empanada disc. Add some of the cheese blend and fold to close. Tip: if you want to achieve the ultimate cheese pull, add more mozzarella. Crimp the edges with a fork. Make sure not to overstuff the empanadas and seal the edges very well or else the empanadas will burst open during frying.
Add enough oil to a frying pan and place over medium high heat. Fry the empanadas in small batches. Be sure not to overcrowd the pan. Flip empanadas over every 2-3 minutes to ensure even cooking on both sides. After about 5-6 minutes the empanadas should be golden brown.
Carefully remove the empanadas and place them on a cooling rack. This will allow the empanadas to cool without becoming soggy. Serve with carrot and celery sticks and more blue cheese dressing for dipping. Enjoy!
What is the best oil to fry empanadas in?
El aceite de canola es mi aceite favorito para freír. También puedes utilizar aceite de maíz, aceite vegetal, aceite de aguacate o aceite de maní. Todos tienen un alto punto de humo, que los convierte en excelentes opciones.
Can I use frying empanada dough for baking?
I wouldn’t recommend using frying empanada dough for baking. I have even tried cooking frying empanada dough in the air-fryer and it didn’t turn out well at all. The empanadas were hard and dry on the outside. It is best to use baking empanada dough when baking, and frying empanada dough when frying for best results.
What to serve with Buffalo chicken empanadas?
Buffalo chicken empanadas pair well with the same sides that usually accompany buffalo chicken wings. Some popular game day appetizers are: potato skins, sliders, nachos, carrot and celery sticks, and ranch or blue cheese dressing for dipping.
In a Puerto Rican household, you may find Caribbean appetizers like bacalaitos, alcapurrias, picadillo. empanadas, jibaritos, and tostones. These fritters are called frituras.
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Buffalo Chicken Empanadas Recipe
Ingredientes
Chicken
- 2 chicken breasts
- 1/4 taza sofrito
- 2 tbsp chicken bouillon paste Better than Bouillon
- 1/4 taza salsa de tomate
- 4 tazas water
- 1 tsp adobo Healthy Rican
- 1/2 tsp sazon Healthy Rican
- 1/2 tsp sal
- 1/8 tsp pimienta negra
- 1 tsp cebolla en polvo
- 1 tsp ajo en polvo
Sauce
- 1 taza blue cheese dressing Wishbone
- 1/2 taza hot sauce Frank's Red
- 1/2 taza Monterey Jack cheese
- 1/2 taza mozzarella cheese
Empanadas
- 1 package frozen empanada discs for frying, 20 count
- 16 oz aceite de canola for frying
Intrucciones
- Thaw empanada discs.
Cook the chicken
- Season the chicken breasts generously and set aside.
- In a pot, sautee sofrito, chicken bouillon and tomato sauce until fragrant.
- Add chicken breasts and water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes.
- Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for making rice, soups, stews, etc.
Shred the chicken
- Once cooled, shred chicken. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Set shredded chicken aside.
Make the sauce
- Combine blue cheese dressing and hot sauce in a small bowl. Stir until well combined. Set aside.
Prepare the empanadas
- Add sauce mixture to shredded chicken and stir until well combined.
- Add about 2 tablespoons of the chicken to the center of an empanada disc. Add cheese blend and fold to close.
- Crimp the edges with a fork. Make sure the edges are sealed very well or else the empanadas will burst open during frying.
Fry the empanadas
- Add enough oil to a frying pan and place over medium high heat.
- Fry the empanadas in small batches. Be sure not to overcrowd the pan.
- Flip empanadas over every 2-3 minutes to ensure even cooking on both sides.
- After about 5-6 minutes the empanadas should be golden brown.
- Carefully remove the empanadas and place them on a cooling rack. This will allow the empanadas to cool without becoming soggy.
- Serve with carrot and celery sticks and more blue cheese dressing. Enjoy!
Video
Notas
What is the best oil to fry empanadas in?
El aceite de canola es mi aceite favorito para freír. También puedes utilizar aceite de maíz, aceite vegetal, aceite de aguacate o aceite de maní. Todos tienen un alto punto de humo, que los convierte en excelentes opciones.Can I use frying empanada dough for baking?
I wouldn’t recommend using frying empanada dough for baking. I have even tried cooking frying empanada dough in the air-fryer and it didn’t turn out well at all. The empanadas were hard and dry on the outside. It is best to use baking empanada dough when baking, and frying empanada dough when frying for best results.HEALTHY RICAN DISCOUNT:
I love to use Healthy Rican seasonings. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!Also check out more Latin recipes!
Puerto Rican Coquito (Vegan Recipe)
Pastelón: Plantain Lasagna Recipe
Pollo al Horno (Baked Chicken)
Puerto Rican Meatballs In Sofrito Sauce
Puerto Rican Beans (Habichuelas Guisadas)
Spanish 
English 
Wow this was phenomenal can’t stop eating this!! 🔥🔥🔥🔥
Thank you! I always appreciate your positive feedback! ❤️
Love this recipe! Made for my family! Plan on making bigger dishes for the in-laws! Thank You!
Yasss! I’m so happy you loved this recipe! Send me pictures when you make it next time, I want to see! xo
This recipe is to die for, I made it on Tuesday and my family are asking for me to do it again , omg delicious 😋😋😋